Bright, zesty, and loaded with smoky-spiced chicken and charred vegetables, these lettuce wraps are the kind of weeknight dinner that feels like a treat without any of the fuss. The marinade does all the heavy lifting — fresh lemon juice, lemon zest, cumin, smoked paprika, and garlic-infused olive oil come together to build layers of flavor that taste anything but simple. One of the sneaky challenges with fajita-style recipes is that store-bought seasonings, marinades, and sauces are notorious for hiding unwanted sweeteners, but every ingredient here is straightforward and easy to verify. Butter lettuce leaves stand in for tortillas beautifully, giving you that satisfying handheld experience with a cool, crisp contrast to the warm, sizzling filling. Creamy avocado slices and a shower of fresh cilantro round everything out, and a squeeze of lemon wedge right before eating ties the whole dish together. It's naturally light but genuinely filling, and the colorful bell peppers and zucchini make it look as good as it tastes on the table.
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In a large mixing bowl, whisk together 3 tbsp lemon juice, lemon zest, 2 tbsp garlic-infused olive oil, cumin, smoked paprika, oregano, cayenne, 1/2 tsp sea salt, and black pepper until combined. Add the chicken strips and toss to coat evenly. Let marinate at room temperature for 20 minutes.
Heat 1 tbsp garlic-infused olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the bell peppers and zucchini, season with 1/4 tsp sea salt, and cook, stirring occasionally, until the vegetables are tender and lightly charred at the edges, about 5–6 minutes. Transfer to a plate.
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